VINTAGE HOME KITCHEN SEAFOOD scored 79; newer inspection records 93

1. 01

   Employee health reporting

   Item 2-2A ↗

   Facility does not have a verifiable manner showing at least 2 of the 3 employees working at time of inspection have been trained in a verifiable manner of their reporting responsibilities with regards to symptoms and/ or illnesses. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

   Inspector’s full note +

   Code .03(2)(o)

   Facility does not have a verifiable manner showing at least 2 of the 3 employees working at time of inspection have been trained in a verifiable manner of their reporting responsibilities with regards to symptoms and/ or illnesses. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
2. 02

   Vomiting and diarrheal response procedures

   Item 2-2E ↗

   Facility does not have procedures or necessary supplies to adequately respond to a vomit or diarrheal incident. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

   Inspector’s full note +

   Code .03(6)

   Facility does not have procedures or necessary supplies to adequately respond to a vomit or diarrheal incident. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

   Official report · Item 2-2E ↗
   No correction or repeat marker recorded.
3. 03

   Food condition

   Item 3-1C ↗

   Observed cooked shrimp placed back in container with raw shrimp in prep cooler on cook line. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Cooked shrimp discarded.

   Inspector’s full note +

   Code .04(1)

   Observed cooked shrimp placed back in container with raw shrimp in prep cooler on cook line. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Cooked shrimp discarded.

   Official report · Item 3-1C ↗
   No correction or repeat marker recorded.
4. 04

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed nozzles of coke machine is dining room with black mold-like build-up on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note +

   Code .05(7)(a)1

   Observed nozzles of coke machine is dining room with black mold-like build-up on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
5. 05

   Thawing methods

   Item 11C ↗

   Fish observed bearing label that states Remove product from bag or open bag prior to thaw in sealed packages thawed in prep cooler rear of kitchen near walk-in cooler. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C)

   Inspector’s full note +

   Code .04(6)(c)

   Fish observed bearing label that states Remove product from bag or open bag prior to thaw in sealed packages thawed in prep cooler rear of kitchen near walk-in cooler. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C)

   Official report · Item 11C ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.